Low Iodine Cucumber-Yogurt Salad
Total time30 min
Prep time15 min
Cook time0 min
4.7(17)
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers (about 1 ½ lb total)
- ¾ tsp kosher salt, divided
- 1 cup plain whole-milk greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 1 small garlic clove, finely grated or minced
- 2 tbsp fresh dill, roughly chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- ¼ tsp ground black pepper
- pinch of red pepper flakes (optional)
Instructions
- 1
Place the sliced or grated cucumbers in a colander set over the sink. Toss with 1/2 tsp of the kosher salt and let stand for 10–15 minutes, until the cucumbers have released noticeable liquid.
- 2
Gather the cucumbers in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible — the cucumbers should feel dry to the touch.
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